Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)
Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, cuban-inspired pork & black bean stew (stovetop & slow cooker). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This Cuban-inspired bowl is sure to excite your taste buds. Seasoned and braised all-natural* pork loin with bell peppers and sweet plantains are elevated by the bold flavor of sofrito sauce. Add a wholesome mix of grains and leafy greens, and you have a delicious source of protein and fiber! * Minimally processed, no artificial ingredients.

Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook cuban-inspired pork & black bean stew (stovetop & slow cooker) using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):
  1. Take 2 pounds pork shoulder, cut into 1-1/2 inch cubes and seasoned with 1 teaspoon kosher salt + 1/2 teaspoon black pepper
  2. Take 2 Tablespoons olive oil
  3. Get 1/2 an onion, cut into 1/4-inch wide pieces
  4. Prepare 1/2 a red bell pepper, cored and cut into 1/4" thick slices
  5. Prepare 4 cloves garlic, peeled and smashed
  6. Prepare 1 tomato, cut into 6 pieces (or 1/3 cup canned tomatoes)
  7. Make ready 1 teaspoon oregano
  8. Take 1/2 teaspoon cumin
  9. Make ready 15 ounces can of unsalted black beans, drained
  10. Make ready 1-2 bay leaves
  11. Take 1.5 cups water
  12. Get another 3/4 teaspoon kosher salt
  13. Make ready 1.5 Tablespoons white vinegar

Baste with marinade and add additional wood chips as needed. This Cuban-inspired meal is made with all-natural pork loin for a delicious taste Crafted with bell peppers, sweet plantains and dark, leafy greens, enjoy a satisfying, nutritious meal Savor wholesome grains and an IRRESISTI-BOWL sofrito sauce Cuban-Inspired Sandwich. From Erica Kastner of Buttered Side Up. The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber.

Instructions to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):
  1. STOVETOP INSTRUCTIONS: - - In a large pot or Dutch oven (4 to 5 quarts), preheat the olive oil over high heat then brown the pork shoulder pieces in a single layer on two sides, about 4 to 5 minutes per side until they form a golden brown sear.
  2. Add in the onion, bell pepper, garlic, tomato, oregano, cumin and bay leaves, and stir to evenly distribute all the ingredients and to saute the aromatics (onions, peppers, garlic) until the onions begin to turn translucent, about 3 minutes.
  3. Turn the heat down to medium high, add the black beans, additional kosher salt, vinegar and water, stir to evenly distribute all the ingredients, and let the stew come up to a boil for about 2 minutes.
  4. Turn the heat down to medium low and keep it at an active simmer (you can see and hear bubbles, but they're not splattering), covered, for another 45 minutes. Give the stew a stir every 15 minutes or so. If you can scrape stuff off the bottom of your pot, the heat's too high, and you should adjust down a little bit.
  5. Uncover the stew, give it a stir, and taste to see if seasoning needs adjustment. Adjust if needed and simmer another 5 to 7 minutes uncovered.
  6. Enjoy with steamed rice, baked or boiled potatoes, some crusty bread…
  7. SLOW COOKER INSTRUCTIONS - - Follow steps 1 and 2 above, then pour your meat, veg and spice mixture into the slow cooker along with the rest of the ingredients, decreasing the water to 1+1/4 cups to offset the condensation from the slow cooker lid. - - Set slow cooker to low for 8 to 10 hours or high for 4 to 6 hours.

It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. Flip over and turn the heat down to medium-low. Cuban Sandwich: This classic 'wich requires five key ingredients: ham, roasted pork, Swiss cheese, pickles and mustard. Bring to boil and add salt and pepper to taste. Havana Slow Cooker Pork Haiku: "Way too much cumin. (And I like that spice a bunch.) Masked other flavors." I used a pork loin (not tenderloin which I don't like to do in the crockpot) and followed the recipe as directed but the citrus taste didn't really shine as all I could taste was cumin.

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